Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin

  • Boiled rice (page 49)

    from Chinese Gastronomy Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin

    • Categories: Rice dishes; Side dish; Chinese
    • Ingredients: rice
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  • ISBN 10 0156170957
  • ISBN 13 9780156170956
  • Published Jan 01 1977
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin Harcourt P

Publishers Text

This edition: Chinese Gastronomy cover the basic principle of classic Chinese cooking, which is a simple one: flavors should blend and textures should vary.

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